Running a bar seems like a fairly straightforward and common operation. Open doors, serve drinks, count tips, close shop, right? However, once you realize that about 50 percent of bars fail within the first 3 years, the picture gets a little more complicated. How does an owner effectively operate a bar? What are the tricks of the trade? It starts with getting your act together behind the counter. We’ve assembled a short list of the most important tips to keep in mind when running your bar.
1. Sanitation First
Keeping your bar sanitary should be your first priority, and that’s why it’s first on the list. Making sure that your glasses are properly cleaned and dried may seem like a simple enough task, but if done incorrectly it can lead to complaints, loss of business, and/or legal trouble. The two key elements to keeping your glasses clean are the Hobart Dish Machine and the Eagle Drainboard Glassrack. The dish machine will clean all types of glasses in a matter of minutes, and the glassrack is the best way to make sure the glasses are properly sanitized, drained, and dried by the time they’re handed over to the next customer. Both units are well-designed to fit right under the bartop for easy access. (more…)